Meats

Protein You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily. Protein is the main nutrient found in meat. The main function of protein is: Build and repair muscle tissue

Match the Animal with the Meat Meat from a cow that is more than one year old is called beef Meat from a calf is called veal Meat from a pig is called pork Meat from a sheep less than one year old is called lamb Meat from any bird raised for food (chicken, turkey or duck) is called poultry Liver, brains or heart is referred to as variety meats

Categories of Seafood Finfish – species of fish that have internal skeleton. Shellfish – water creatures that have no bones. Some fish are rich in omego-3 fatty acids and are a healthy source of protein. Consume at least 8 oz. of cooked seafood per week

Meats Meat comes from the muscle of the animal. It is government inspected for wholesomeness Locomotion meats Tough Support meats Tender Most nutritious Best flavor Costs the most

Meats Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness Common Beef Grades: USDA Prime, USDA Choice and USDA Select

Tenderness You can produce tenderness in less tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding Scoring

Meat Labels Information on label: Type of meat Wholesale cut Retail cut Total weight Cost per pound Total cost of package

Safe Ways to Thaw Frozen Meat Safest method is in the refrigerator for several days Microwave Under cold running water

Cooking Temperatures of Meat A thermometer is the best way to ensure properly cooked meat A thermometer should be placed in the center of the meat, away from the fat and bone When ground meats are processed the surface bacteria can be ground and mixed throughout the meat. This is why it is important to cook ground meats to a higher internal temperature than other cuts. Undercooked ground beef can result in E. coli

Cooking Temperatures of Meat Ground meats ( pork, beef, veal, lamb) – 155 degrees Whole meats (seafood, pork, beef, veal, and lamb) – 145 degrees All poultry (whole or ground) – 165 degrees Reheat temperature – 165 degrees

Ways to Reduce Fat in Meat Trim excess fat Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying Drain off any fat that appears during cooking Skip or limit the breading on meat Choose and prepare foods without high fat sauces or gravies

Cooking Methods

Moist Heat Cooking Methods are Best for Less Tender Cuts of Meat

Braising Combination of dry and moist heat cooking methods.. Brown meat in small amount of fat and then add liquid.

Stewing Covering meat completely with liquid and simmering slowly, usually in a covered pan.

Slow Cooking To cook meat in a crockpot on low heat for many hours.

Dry Heat Cooking Methods are Best for Tender Cuts of Meat

Broiling To cook with heat source above the food.

Grilling To cook on a rack with the heat source below the food.

Roasting To cook by dry heat, uncovered in the oven.

Sauté To cook in a small amount of fat over moderate heat.